Bart's Recipes
Preheat the oven to 200 degrees. Cut the cauliflower and broccoli into small florets and toss them on a baking sheet with half the olive oil, salt and pepper. Roast the vegetables for about twenty minutes until tender and light golden brown, stirring halfway through.
Rub the chicken breast with paprika powder, pressed garlic, salt and pepper. Heat the remaining oil in a frying pan and cook the chicken over medium-high heat for six minutes per side until no longer pink inside.
Let the chicken rest for a couple of minutes, cut it diagonally into slices and serve with the roasted vegetables alongside.
